Flatbread pizzas with sausage and courgette are a lighter take on a pizza that also require no rising time for the base. Using a quick flatbread recipe to make the base for these flatbread pizzas is so much easier than making your own pizza dough, but gives really delicious results. We’ve topped our flatbread pizzas with a lemony yoghurt, slightly spiced sausage meat, griddle courgettes, and pesto, to give a fresh and flavourful light meal. Once you’ve made these flatbread pizzas with sausage and courgette, you could play around with toppings, such as a more classic tomato and mozzarella, or even hummus and roasted vegetables.
Like this? You’re going to love our roti recipe!
Ingredients
- 8 lean chipolata sausages
- 2 courgettes, cut into ribbons
- 1tsp dried chilli flakes
- 1tsp dried mixed herbs
- 100g low-fat natural yogurt
- 1 clove garlic, crushed
- squeeze of lemon juice
- 2tbsp pesto
- fresh basil leaves, to serve
- For the flatbreads
- 200g self-raising flour
- 1½tsp baking powder
- 200g low-fat natural yogurt
- ½tbsp sea salt
Method
First, make the flatbreads: combine all the ingredients in a food processor and blend to a slightly sticky dough. Knead on a lightly floured surface for a few mins to bring the dough together, then roll out and cut into 4 breads.
Cook the breads in a hot griddle pan for a few mins on each side until slightly puffed and lined from the griddle. Next, cook the courgette ribbons in the same hot griddle pan, and set aside.
Remove the sausage meat from the skins, and break it apart with a fork. Fry the meat in a frying pan with the chilli flakes and dried mixed herbs until golden.
Mix the natural yogurt with the garlic, lemon juice and a little seasoning, and spread on top of each flatbread. Drizzle over a little pesto, top with the courgette and sausage meat, and scatter over some fresh basil leaves to serve.
